Anyone reading not like the combination of salty and sweet?
If you don’t, then you will want to skip this recipe!!
Potato chip cookies are that perfect combination of salty and sweet. They have the texture of a shortbread cookie, with an added crunch. And can you believe I didn’t add chocolate to the recipe? Ha! You could add chocolate, but I didn’t (this time!).
Now, keep in mind that every brand of potato chip has a different level of saltiness. You will want to taste test a few potato chips before making this recipe. My potato chips were not all that salty, so I added a some table salt to the recipe and sprinkled sea salt on top of the cookies before baking. If your potato chips are salty, reduce the amount of salt that the recipe calls for.
Be warned though, the cookies are just as addicting as potato chips…it’s really hard to eat just one!
Potato Chip Cookies
Adapted from Food Network
Makes: 24 cookies
Prep time: 10 minutes Bake time: 11-13 minutes
1 cup (2 sticks) butter, softened
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon table salt, optional (see above)
3/4 cup crushed potato chips, divided
2 cups flour, sifted
1/4 teaspoon sea salt
Preheat oven to 350 degrees.
In a medium-sized mixing bowl, cream together the butter and sugar. Add in the vanilla and salt (if using). Stir in 1/2 cup potato chips, then add in the flour. Mix until well incorporated.
Using a medium-sized ice cream scoop, scoop out the dough, then roll it into a ball. Place it on a parchment paper lined cookie sheet and flatten slightly with the palm of your hand. Sprinkle on a few pieces of crushed potato chips and a small pinch of sea salt, then lightly press the potato chips into the cookie.
Bake for 11-13 minutes or until the centers are set and the edges are lightly golden brown. Remove from the oven and let cool for 5 minutes. After 5 minutes, move cookies onto a cooling rack and cool completely. Enjoy!
Made with love, not calories!
